A delightful vegan dessert featuring a moist date and spice pudding topped with a rich toffee sauce.
Preheat your oven to 190°C (Gas Mark 5).
Ensure the oven is fully preheated before placing the pudding inside for even cooking.
Chop the dates and place them in a saucepan with the soya milk and water. Simmer until the dates soften.
Stir occasionally to prevent the mixture from sticking to the pan.
Remove the saucepan from heat and stir in the bicarbonate of soda. Let the mixture cool.
The bicarbonate of soda will cause the mixture to froth, which is normal.
Cream together the vegan margarine and soft brown sugar until light and fluffy.
Use a hand mixer for quicker results.
Mix the cooled date mixture into the creamed margarine and sugar.
Ensure the date mixture is cool to avoid melting the margarine.
Sift the self-raising flour and spices into the wet mixture and fold gently.
Fold gently to maintain airiness in the batter.
Pour the batter into a greased 20cm x 20cm baking tin.
Use parchment paper for easy removal.
Bake in the preheated oven for 30 minutes or until a skewer inserted in the center comes out clean.
Avoid opening the oven door during baking to prevent the pudding from sinking.
In a saucepan, melt the golden syrup, vegan margarine, soft brown sugar, and vanilla essence. Simmer for 5 minutes.
Stir occasionally to ensure the sugar dissolves completely.
Poke holes in the baked pudding and pour half of the toffee sauce over it. Serve the remaining sauce alongside.
Serve warm for the best flavor and texture.
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